Gluten Free

The chipotle butter is also great for topping fish fillets or melting over pasta.

Vibrantly colored and spiced, this creamy dressing is great drizzled over your favorite salad, grain bowl, or cooked veggies. Fresh turmeric will give you the best flavor and health benefits, but if you can't find it, ground dried turmeric works too.

Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.

An extra smooth, delightfully tangy guacamole.

Gigante beans are our favorites, but almost any bean will be delicious this way. Smaller white beans, like cannellini, will cook more quickly.

You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

Don't laugh—good gluten-free pastas exist.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.